Prep time: 10 minutes

Cooking time: 35 minutes

Serves: 4 

Ingredients:

• 1 kg Organic Sebago Potatoes 
• 500g Organic Green Beans   
• 2 Organic Rump Steaks  
• 4 Garlic Cloves  
• 10 Sprigs of Thyme 
• 1 Tbsp Organic Butter  
• 1 Organic Lemon  

Method:

1. Preheat the oven to 220°C.

2. Wash and cut the potatoes in half lengthwise, place them on a tray lined with baking paper. Drizzle with olive oil, season with salt and pepper, and add 2 crushed garlic cloves. Toss well and place into the oven for 35 minutes.

3. Meanwhile, remove the bottom end of the green beans leaving the little tail on. Set aside.

4. Pat dry the steak and season with salt and pepper.

5. Once the potatoes are nearly ready, bring a frying pan to high heat, drizzle with olive oil, once hot, place the steak (1 at a time if the pan is not big enough) and sear for 2-3 minutes until golden brown. Turn over and cook for a further 2 minutes.

6. Bring a medium-size pot with salted water to the boil.

7. Add the crushed garlic, thyme, and butter to the pan and stir all around the pan until the butter is melted and starts bubbling. Then baste the steak with a spoon for 1 minute.

8. Squeeze the juice of half a lemon and turn off the heat. Keep basting for a further minute and remove from the pan, let it rest for at least 5-10 minutes before slicing.

9. Cook the green beans in the boiling water for approximately 3 minutes until softened.

10. Remove potatoes from the oven once cooked and golden brown and toss with the green beans.

11. Finely slice the steaks and serve on top of the potatoes. Pour over the buttery resting pan juices and serve warm.